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Spinach & Artichoke Casserole

  • 2 boxes spinach, chopped, frozen
  • 1 can cream of mushroom soup, canned
  • 1 cup mayonaisse
  • 1 cup parmesan cheese, grated
  • 2 cans artichoke hearts, quartered
  • 1 cup sour cream
  • 1 tablespoon dijon mustard

Thaw the spinach and squeeze as dry as possible. Combine with the drained artichoke hearts ina large mixing bowl. Add remaining ingredients and stir to combine.

Pour mixture in a 9"x13" baking dish and bake at 350 degrees until bubbly on edges and just begining to brown. Serve hot.

Serves 8.

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